Curried Butternut Soup Recipe

Name: Curried Butternut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes; 4 teaspoons canola oil, divided; 3/4 teaspoon kosher salt, divided; 1 cup chopped onion; 3 cups no-salt-added chicken stock (such as Swanson); 4 teaspoons red curry paste; 1 1/2 tablespoons fresh lime juice; 1 (13.5-ounce) can light coconut milk; 1/4 cup cilantro leaves; 1/4 cup flaked unsweetened coconut, toasted; 2 small Thai red chiles, thinly sliced

Servings: persons

1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1 cup chopped onion
3 cups no-salt-added chicken stock (such as Swanson)
4 teaspoons red curry paste
1 1/2 tablespoons fresh lime juice
1 (13.5-ounce) can light coconut milk
1/4 cup cilantro leaves
1/4 cup flaked unsweetened coconut, toasted
2 small Thai red chiles, thinly sliced

1
Preheat oven to 450u00b0.
2
Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450u00b0 for 35 minutes or until golden and tender.
3
Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
4
Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
5
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565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes, 4 teaspoons canola oil, divided, 3/4 teaspoon kosher salt, divided, 1 cup chopped onion, and more.

Yes, Curried Butternut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Butternut Soup

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